Prep 5 mins
Cook 15 mins
A very easy very yummy taco soup. This version is vegetarian but you can add shredded chicken very easily.
- 1 (1 1/2 ounce) envelope taco seasoning mix
- 1 (15 ounce) can corn
- 15 ounces diced tomatoes
- 15 ounces vegetarian baked beans
- 15 ounces black beans
- Do not drain the cans!
- Put in slow cooker until warm.
- That's pretty much it.
- Top with sour cream, chives, tomatoes, etc. or eat with blue corn tortillas.
This was very good for being a vegetarian recipe. I used dried beans instead because thats what I had so the time took longer, but once the beans were cooked, dumping the rest in was a breeze and went so quickly!
Okay...it's ridiculous how easy this was to throw together!! I used a can of black beans, a can of white kidney beans, a 28 oz can of diced tomatoes (that's what we had!) taco seasoning and added some crused garlic and about 1c of chicken broth along with some diced chicken we had left over. Served it with shredded cheese and some bread. I was really tasty!!!
Well, that's the easiest thing i've made in a long, long time. Thank you! I used fresh corn and my own taco seasoning mix, a bit of chipotle pepper sauce, white beans and black beans and stewed tomatoes. Served with sour cream like others, and fresh tortilla chips! GREAT. It will now be a standard for quick supper nights as TexMex is a favorite with my children. I'll probably add some beef or chicken next time. Made during ZWT4.